Five Ingredient Feast: Semi-Homemade Chicken Pot Pie

Chicken pot pie has been on my list of favorite home-cooked meals since I was a kid. The flaky crust and thick filling of vegetables and chicken always make me feel right at home. But making a pie from scratch can be a time-consuming endeavor. Who has time to roll out their own pie crust, slice and sauté fresh veggies, and whisk up a homemade roux on a weeknight? My mom knew what was up when she came up with this super simple version. It may be semi-homemade, but this dish will never fail to fill your belly or warm your soul.

I like to make the pie on a lazy Sunday so I have leftovers for the rest of the week. And trust me, you’ll want leftovers. It’s one of those dishes that inexplicably tastes even better the next day…and the day after that.

Hannah Doolin is a senior in magazine journalism at Syracuse University. She’s impatiently awaiting the arrival of spring break, when she will venture to The Wizarding World of Harry Potter to sample butterbeer, pumpkin pasties, and any other magical treats that come her way.

**Recipe**

Semi-Homemade Chicken Pot Pie
Serves 6

If you’re feeling fancy, toss in some tarragon and a splash of dry white wine while the chicken and veggies cook, but this dish is delicious as is. I like to use Pillsbury refrigerated pie crusts that come two per box and pre-shaped to lay into a pie pan.

Ingredients
3 chicken breast halves
Salt and pepper to season
2-3 tablespoons extra virgin olive oil
1 bag frozen mixed vegetables
1 can condensed cream of mushroom or chicken soup
2 rounds pie crust, purchased or homemade

Preheat oven to 350°F.

Cut the chicken into bite-sized pieces and season with salt and pepper.

Coat the bottom of a large pan with olive oil and heat to medium-high. Add the chicken and cook through.

Lower heat to medium, add frozen vegetables and cream of mushroom soup. Stir until combined and cook about 5 minutes.

Place unbaked pie crust in a 9-inch pie pan and pour vegetable and chicken mixture evenly into the bottom. Cover with the second pie crust and pinch together all around the edge. Cut a few slits in the top.

Bake for 25 minutes or until crust is golden brown.

Originally posted on Wednesday, March 7th, 2012

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